Matar Mushroom recipe is very popular and healthy Punjabi main-course recipe which available in every Punjabi dhabas or restaurants. It’s a combination of two main ingredients mushrooms and green peas which cooked in onion tomatoes based gravy. You can serve this curry with rice, naan or chapati and garnished with fresh cream and green coriander leaves. For healthy version, I used par boiled green peas instead of fried peas. As Punjabi cuisines, curries are fully creamy and buttery. So you can fry the green peas along with mushroom in same oil.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Category: Punjabi Cuisine
2 Cups Mushroom, fresh and halves
1 Cup Green Peas, half boiled
3 Tomatoes Puree, Medium Sized
2 Onions, Chopped
2 Green Chilies Paste
1 Tsp. Ginger Paste
1 Tsp. Cumin Powder
Salt to taste
2 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
1/2 Tsp. Garam Masala
5 Tbsp. Vegetable Oil for shallow frying
Green Coriander, for garnishing
Ginger Juliennes, for garnishing
Wash and chop the mushroom into halves.
Heat the sufficient oil in kadai on medium flame and fry in hot oil until to golden color appears.
Remove the fried mushroom in to separate plate and keep aside.
In same oil, add cumin seeds. When they start crackle, add chopped onion and ginger chili paste and sauté until to golden brown.
Add tomatoes paste and sauté until the tomatoes are soft.
Add coriander powder, chili powder, and turmeric powder and garam masala and cook until the oil comes on the top.
Add fried mushroom, half boiled peas and salt and cook until to tender. Add 1/4 Cup water if needed to adjust thickness.
Garnish with green coriander and lemon juice. Matar Mushroom curry is ready to serve with chapati or parathas.
You can add fenugreek leaves also for garnishing or enhance the taste.
For thickness, you can grind the few cashews with tomatoes.
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